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Mango Cucumber Salad with Blueberries and Avocado

This refreshing Mango Cucumber Salad combines the vibrant flavors of ripe mango, crisp cucumber, sweet blueberries, and creamy avocado, making it a perfect dish for summer gatherings or as a light lunch.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Tropical
Calories: 150
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups diced ripe mango
  • 1 large cucumber, sliced (about 2 cups)
  • 1 cup fresh blueberries
  • 1 ripe avocado, diced (about 1 cup)
Dressing Ingredients
  • 1/4 cup lime juice
  • 2 tablespoons honey for a vegan version, substitute with agave syrup
  • 1/4 cup fresh mint leaves, chopped
  • Salt to taste

Method
 

Preparation
  1. Begin by dicing 2 cups of ripe mangoes, looking for a sunny yellow color with a fruity, sweet aroma.
  2. Slice 1 large cucumber into rounds, ensuring it has a crisp snap when sliced.
  3. Take 1 cup of fresh blueberries, rinsing them gently without muddling.
  4. Dice 1 ripe avocado into small cubes, ensuring it’s perfectly soft and adding it last to the mixture.
Making the Dressing
  1. In a small bowl, whisk together 1/4 cup of lime juice, 2 tablespoons of honey, and 1/4 cup of chopped mint leaves until well combined.
Combining the Salad
  1. Pour the dressing over the salad mixture and toss gently to ensure each piece is coated.
  2. Season the salad with salt to taste.

Notes

To enhance flavor, consider toasting the mint leaves before adding. For extra crunch, add sliced radishes or bell peppers. Store in an airtight container in the fridge for 2 to 3 days.